Fresh meatballs and radish soup
Fat and lean meat stuffing 200 grams | Ginger Appropriate amount |
Scallions 2 roots | Green radish 1 root |
Oil 1 tablespoon | Salt 8 grams |
Totole Matsutake Flavored Fresh Chicken Sauce 10 grams | Soy sauce 1 scoop |
Oyster sauce 2 scoops | Thirteen Incense 1 scoop |
Pepper A little | Starch 1 scoop |
Egg liquid 30g | cilantro 1 root |
Step 1
Prepare the fat and lean meat filling, add ginger and green onions.Step 2
Add seasonings, Totole matsutake-flavored fresh chicken juice, salt, soy sauce, oyster sauce, thirteen spices, and pepper.Step 3
Then add starch and egg liquid.Step 4
Mix the meat filling thoroughly and evenly.Step 5
Prepare shredded green radish.Step 6
Pour a little oil into the pot, heat until 50% hot, add chopped green onion and shredded ginger and saute until fragrant. Add enough water to boil the pot.Step 7
Using your hands or a spoon, form into meatballs.Step 8
Add to the pan while making the meatballs. Cook the meatballs for three minutes to set.Step 9
Add shredded radish, salt, oyster sauce, Totole matsutake and fresh chicken juice, and stir evenly.Step 10
Boil the radish for 5 minutes, sprinkle with white pepper, sesame oil, and minced coriander, and it's ready to serve!Step 11
A hot pot of fresh meatballs and radish soup is ready.Step 12
Have a bowl of ginseng in winter! Cooking tips for fresh meatball and radish soup